This black-eyed peas recipe is the best thanks to a long slow simmer until the beans are incredibly tender, hearty, and delicious. Serve with cornbread.
Preparation Details
Prep Time: 15 mins
Cook Time: 8 hrs 20 mins
Total Time: 16 hrs 35 mins
Servings: 16
Ingredients
- 2 pounds dried black-eyed peas
- 12 cups water
- 8 cubes chicken bouillon
- 1 pound bacon
- ½ cup butter
- 2 large yellow onions, chopped
- 1 pound cooked ham, cut into bite-size pieces
- salt and black pepper to taste
Steps
- Gather all ingredients.
- Rinse, pick over, and place peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Pour water into a large saucepan or stockpot. Add bouillon cubes and bring to a boil, stirring occasionally to dissolve bouillon. Stir in peas; reduce heat and bring to a simmer.
- Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Crumble bacon and set aside.
- Melt butter in the pan with bacon grease; cook and stir onions until they begin to turn brown at the edges, about 10 minutes.
- Stir onions and cooking fat into peas; add crumbled bacon, ham, salt, and pepper to taste. Simmer over low heat for 8 hours, stirring every hour.
